Roasted Pear Salad

I love roasting fruits for salads when the cooler months hit.  One of the best fruits to roast which is in season right now is bosc pears.  They stand up well to cooking, and if you get some perfectly ripe ones, they take little time to roast into deliciousness.  They are wonderful in a salad with peppery greens and some sort of cheese; it is why I am sharing a recipe here using a vegan chevre made from heart healthy macadamias and some micro radish greens which you can find in the produce section by the salads at Fresh and Natural.  This is a smaller salad to be used as a side dish. If you wanted it something more substantial for a meal, you could add toasted walnuts and more greens such as arugula underneath the pears.

Amy

Author: Amy

Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.



Ingredients


Instructions

To make the nut cheese, combine all ingredients in a high speed blender with a couple Tbsp filtered water and blend until smooth, (adding a little more water if necessary and using the tamper to press the mixture down into the blade). Place in a double lining of cheesecloth, and place in a bowl in the fridge to chill for at least 4 hours or overnight.

To make the pears, toss them with the Tbsp olive oil and maple syrup and spread them out on a foil lined sheet pan. Roast at 475 F degrees, for about 15-20 minutes until tender and starting to brown at the edges.

Meanwhile, whisk together the dressing. Remove the pears from the oven and let cool a few minutes, then place on a plate, place some of the micro greens around them, then crumble some of the nut chevre over it then drizzle with the dressing. Serve warm or at room temperature.


Leave a Reply

Your email address will not be published. Required fields are marked *

Share this Recipe!

Rate this Recipe

Recipe Type

  • Dairy-Free
  • Gluten-Free
  • Heart Healthy
  • Paleo
  • Salad
  • Vegan
  • Vegetarian

Course Type

  • Salad
  • Side Dish

Skill Level

  • Beginner
  • Easy